It still surprises me how many people have not yet heard of chia seeds. Whether I mix them in my cereals, add them to my salads or top pancakes or desserts with the so-called “superfood”, I can not imagine there actually has been a time before chia seeds became popular. Perfect in time with a sunny Saturday, I made chia pudding for the first time yesterday and topped it with mashed mango and raspberries as well as with coconut chips: A dessert you should totally make for yourself, too!
Not only do I enjoy eating chia seeds because of their nutritional advantages (think calcium, antioxidants, omega 3 essential fatty acids and fibres); it is the funny texture of the seeds I like even more. Chia seeds somehow remind me of bubble tea, although I never actually tasted a bubble tea in my life. I do admit they are kind of slimy, but not unless you soak them in liquid, like I did for this chia pudding.
To be honest, the chia pudding I am talking about is, in fact, no real “pudding” since there is no cooking involved. You simply soak the chia seeds in coconut milk, stack the mixture with mango and raspberry mash and sprinkle the dessert with coconut chips – and ready is your simple, yet healthy and delicious dinner that could as well be a breakfast!
Speaking of breakfast: Did you have yours already? Taking the sunshine and warm temperatures outside as an occasion to eat on my window seat, I now shall enjoy my last serving of chia coconut pudding with mango and raspberry mash and, meanwhile, dream of Summer and the beach.
Enjoy your Sunday!
Chia coconut pudding with mango and raspberry mash
For six little servings
250 ml coconut milk
100 ml rice or almond milk
3 tablespoons chia seeds (approx. 30 g)
2 tablespoons agave syrup
core of one vanilla bean
1 teaspoon maca powder (optional)
1 small ripe mango
1/2 box raspberries (approx. 60 g)
1 handful coconut chips
Mix coconut milk with rice or almond milk. Add chia seeds to a bowl and pour over milk. All seeds must be covered with milk. Add agave syrup, the core of the vanilla bean and maca powder (optional). Stir until all ingredients are well combined, soak chia pudding for two hours or overnight in the fridge.
Peel mango and cut it in little cubes, setting aside six little pieces to decorate the chia pudding in the end. Using a blender, mash the mango.
Keep six raspberries as decoration and mash the rest, using a fork.
In a small pan without fat, roast the coconut chips, stirring occasionally.
Separate chia pudding between six little dessert bowls, stack the pudding with mango and raspberry mash, decorate the desserts with mango, raspberries and sprinkle with coconut chips to finish. Enjoy – and make sure you dream about Summer in the meantime!